In a small stockpot over high heat, bring the water and hominy to a boil. Boil for 35 minutes, then drain the hominy and rinse it in cold water.

Melt the butter in a large stockpot over high heat. Add the onions, garlic, and carrots and sauté for 10 minutes, stirring often. Add the ginger, stock, peanuts, and peanut butter. Bring to a boil and whisk until the peanut butter is evenly incorporated. Decrease the heat to low, cover, and simmer for 35 minutes.

Uncover the stockpot and puree the soup with a handheld blender until smooth. Add the hominy, jalapeños, and roasted corn. Simmer 5 more minutes. Strip the cilantro leaves from the stems and julienne.

Ladle the soup into shallow bowls. Sprinkle some of the cilantro leaves over each bowl and serve.